Mushroom soup ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms, sliced |
| 2 | larges | Onions, chopped |
| 1 | tablespoon | French mustard |
| 4 | cups | Beef stock |
| ⅓ | pounds | Ham leg, sliced |
| 12 | ounces | Evaporated milk |
| 2 | tablespoons | Whisky |
| 1 | teaspoon | Lemon juice |
Directions
Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. Save a few mushroom slices for decoration later.
Add the remaining ingredients, except for the lemon juice. Heat through, but do not boil.
Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. Serve. NOTES:
* Mushroom soup with whisky -- This is my family's favourite mushroom soup recipe. The recipe originally came from a small booklet produced by Carnation.
: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.
: Michael Oudshoorn
: Dept. of Computer Science, University of Adelaide, South Australia : mjo@...
: Copyright (C) 1986 USENET Community Trust